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Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH

The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional...

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Autores principales: Raikos, Vassilios, Neacsu, Madalina, Russell, Wendy, Duthie, Garry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256586/
https://www.ncbi.nlm.nih.gov/pubmed/25493199
http://dx.doi.org/10.1002/fsn3.143
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author Raikos, Vassilios
Neacsu, Madalina
Russell, Wendy
Duthie, Garry
author_facet Raikos, Vassilios
Neacsu, Madalina
Russell, Wendy
Duthie, Garry
author_sort Raikos, Vassilios
collection PubMed
description The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC). All flours had minimal solubility at pH 4 and their corresponding values increased with increasing pH. Emulsifying properties were improved at pH 10 for all samples and emulsion stability showed a similar trend. Increasing pH in the range 4–10 enhanced the foaming properties of the flours, particularly buckwheat and hemp. Wheat, green pea, buckwheat, and fava bean were more capable of forming firm gels compared with lupin and hemp, as indicated by least gelling concentrations (LGCs). The ranking of the water binding properties of the different types of flours were lupin>hemp>fava bean>buckwheat>green pea>wheat. Results indicate that underutilized flours from sustainable plant sources could be exploited by the food industry as functional food ingredients or as replacements of wheat flour for various food applications. Depending on the application, flour functionality may be effectively tailored by pH adjustment.
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spelling pubmed-42565862014-12-09 Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH Raikos, Vassilios Neacsu, Madalina Russell, Wendy Duthie, Garry Food Sci Nutr Original Research The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC). All flours had minimal solubility at pH 4 and their corresponding values increased with increasing pH. Emulsifying properties were improved at pH 10 for all samples and emulsion stability showed a similar trend. Increasing pH in the range 4–10 enhanced the foaming properties of the flours, particularly buckwheat and hemp. Wheat, green pea, buckwheat, and fava bean were more capable of forming firm gels compared with lupin and hemp, as indicated by least gelling concentrations (LGCs). The ranking of the water binding properties of the different types of flours were lupin>hemp>fava bean>buckwheat>green pea>wheat. Results indicate that underutilized flours from sustainable plant sources could be exploited by the food industry as functional food ingredients or as replacements of wheat flour for various food applications. Depending on the application, flour functionality may be effectively tailored by pH adjustment. BlackWell Publishing Ltd 2014-11 2014-10-07 /pmc/articles/PMC4256586/ /pubmed/25493199 http://dx.doi.org/10.1002/fsn3.143 Text en © 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/3.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Raikos, Vassilios
Neacsu, Madalina
Russell, Wendy
Duthie, Garry
Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
title Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
title_full Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
title_fullStr Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
title_full_unstemmed Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
title_short Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
title_sort comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by ph
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256586/
https://www.ncbi.nlm.nih.gov/pubmed/25493199
http://dx.doi.org/10.1002/fsn3.143
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